In a medium bowl, sift together flour, baking powder, salt, cinnamon, ginger and nutmeg; whisk in sugar until combined. In a medium bowl, whisk together pumpkin, egg, milk powder and vanilla. Knead butter into flour mixture until pea-sized lumps form. Fold pumpkin mixture into dry ingredients, until just combined. Pat dough into an 8-inch round on a surface dusted with sugar. Cut into 8 equal triangles. Transfer to a greased cookie sheet. Brush with egg wash and sprinkle with cinnamon-sugar.

Bake 20-25 minutes, or until golden brown and well risen. Cool 1 minute before transferring to wire racks.

I did -- really good! No word on adding the chocolate chips, though, so I added them to the dry ingredients after the butter was kneaded in. The dry milk is a great idea because the pumpkin is so wet that you don't want to add more liquid, but the dry milk adds the flavor and I think it would definitely make a difference in texture without it. I am always in awe of your ability to put things together so well and so quickly!

I'm really, really far behind the curve. Are you in Chi town attending culinary school? Jealous. I had a driver ask me the other day what I would do if I won the lottery. I said I would add on to my kitchen, but professional grade appliances and enroll in Le Cordon Bleu!

mmm I love autumn and all the flavours and recipes that come with it! I would have to say that cinnamon is definitely my favourite spice of the season, in fact I've decided that it's one of my favourites overall. Glad to see school is going well, and excited to see the cakes you will bake!